Grilled Salmon with Creamy Cucumber-Dill Salad


Summer cooking is all about keeping it simple. No fussy sauces or heating up the kitchen, just good food made from fresh ingredients. This salmon, simply grilled with a tangy and refreshing cucumber salad over top, is just that.

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Begin by making the cucumber-dill salad. I like to use an English hothouse cucumber (available in most supermarkets) but if you can’t find one, any cucumber will do. Cut the cucumber in half lengthwise, then scrape out the seeds and watery center using a teaspoon.


Cut the cucumber into thin slices and place in a colander with the red onions. Toss with the salt and let drain in the sink for at least 30 minutes. Don’t skip this step or your salad will be very watery.


Tap it on the base of the sink to release any excess water and then pat dry with paper towels.

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In the meantime, make the dressing by combining the sour cream, mayo, white wine vinegar, garlic, dill, sugar and black pepper.

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Combine the dressing with the drained cucumbers and red onions and chill until ready to eat.

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Preheat your grill to high heat. Rub the salmon fillets with olive oil and sprinkle liberally with kosher salt and pepper.


Be sure the grates on the grill are clean and well-oiled. Grill the fish 4-5 minutes on the first side and 2-3 minutes on the next. The trick is to let the fish sear on the first side until nice and brown, which enables it to release easily. Resist the urge to peek or flip before it’s ready!

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Let the salmon fillets cool slightly then serve with the cold cucumber-dill salad piled over top or alongside.  A warm baguette is the perfect accompaniment. Note: The Cucumber-Dill Salad is also wonderful on its own so you may want to double the recipe so you’ll have enough for leftovers. Enjoy!


Grilled Salmon with Creamy Cucumber-Dill Salad

Print Recipe
Servings: 4


For the Salmon

  • 4 (6-oz) salmon fillets, skin on
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

For the Cucumber-Dill Salad

  • 1 English cucumber (also called hothouse cucumber)
  • 1/3 cup finely sliced red onion, from one small red onion
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons sour cream
  • 3 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
  • 2 tablespoons white wine vinegar
  • 1/4 cup chopped fresh dill
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar
  • Freshly ground black pepper, to taste


  1. Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
  2. In the meantime, make the dressing: combine the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
  3. When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
  4. Preheat the grill to high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about 1 teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

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  • This looks delicious! I’d have to try this.

  • This is my kind of dinner..simple AND delicious!

  • Hi Jennifer,

    I love this recipe, and so are my guests!!! I made this two weekends ago for my friends and their kids and they loved it! Especially the kids, and I have to tell you, the kids hated eating fish(according to the moms). I think it’s because of the creamy cool sauce gave them the go-ahead. Thanks for sharing this great hit recipe! THANKS!!!


  • I made this for a family dinner recently and it was a HUGE hit. I don’t even like salmon all that much and this was delicious. The cucumber salad is so refreshing.

  • Keith

    Jen, best salmon recipe ever!

  • My husband and I made this last night for dinner, though I admit I am not a huge fan of salmon, so I subsituted tuna. It was so great, I cannot wait to make it again. I love your recipes. now, when we are stuck for something interesting to cook, I get on your site and find my next meal!

    thank you…..Patti

  • Payton Bonneau

    Thanks so much for the blog post.Really thank you! Fantastic.


    I made this tonight. One suggestion is that you should note how thick a piece of salmon you used for this. The times you gave are too long for a 1/2 ” thick piece of salmon. You must have used a thicker piece. I would also use half as much vinegar and it would be perfect.

    • Jenn

      Hi Nanci, Thanks so much for your comment. You’re right, I do usually use thicker salmon…about an inch. The general rule for fish is about 10 minutes for every inch of thickness. Of course, it also depends on how hot the grill is, and whether you like your salmon medium or medium-rare. Hope you enjoyed it :)

  • Rosalinda

    this looks amazing! its on my must try list

  • Cindy L

    I love this salad! It has become my favorite way to eat cucumbers year round!

  • Amanda

    Grilled salmon is one my favorite dishes and this sauce was a wonderful addition!

  • Erin

    I have to admit eating a spoonful or two… or three.. of the cucumber dill salad alone. Great recipe and perfect for spring!

  • Mary

    The dill salad is really creamy and adds such a nice boost of flavor to the salmon, will surely make this again!

  • Nadia

    I love the cucumber dill salad! You can substitute low-fat sour cream and light (good quality) mayo, or swap some with nonfat greek yogurt for a healthier option. Definitely use fresh dill, makes a huge difference!

  • Kevin Haines

    That looks very good please tell me is that wild salmon?

    • Jenn

      Hi Kevin, I believe the salmon is that photo is farm raised.

  • Lori

    we got home late tonight ate a late lunch, no kids, didn’t think we would be cooking, I saw this recipe just happened to have all the indg. Cooked in 30 min. My husband thought it was the best salmon he had ever eaten. It was!!!! If you want to impress, cook this!!!

  • meg

    Absolutely delicious! Was easy to make and quite impressive to my family. I loved the cucumber salad. Definitely will make this again.

  • Dani

    Love this simple salmon recipe. Only a few ingredients, cook on the grill and done. My husband and I love having fish in the summer and this is a quick and easy week night dinner. I’d never had a cucumber salad until trying this recipe. I really liked the crispness of it. Perfect summer meal!

  • Laura

    Made it tonight to use up the bonus of cucumbers in the garden. Was wonderful! Got a thumbs up around the table and has made it into our circulation of dinners.

  • Lauren

    To make this a little healthier, I used greek yogurt instead of the mayo and sour cream. Tastes just as good and saves on some fat and calories!

  • Kelly W.

    OMG! This salmon turned out perfect and the cucumber dill salad was the perfect finish!

  • MichelleH

    This is a very delicious and summery dish! I even ate the salad for leftovers as its own dish.

  • Milton graham

    Love this

  • Melissa

    This was AMAZING!!!! I tried it a second time with low fat mayo and sour cream and it was still DELICIOUS!!!
    Thanks :)

  • Julie

    This was so easy to make and delicious! My husband isn’t a huge fan of salmon but loved this recipe.

  • Meg

    Hi Jenn- I was planning to make this for dinner with friends. Do you have any suggestions for a good side to accompany the dish? Thanks! My husband and I love your site!

    • Jenn

      Hi Meg, So glad to hear you and your husband are enjoying the site! I would serve this dish with either my cornbread muffins or buttermilk biscuits; and if you felt like you needed something more, perhaps some orzo sautéed with olive oil, garlic, salt and pepper.

  • Denise Gonzalez

    This was absolutely delicious. We all loved it and I get a little left over salad to go with lunch tomorrow! Thank you so much for such a wonderful recipe :)

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